Ingredients
1
Method :
Dry roast the dal in a kadai till light
brown, stirring constantly. Cook the dal in a pressure cooker with 2
cups of warm water for 5 minutes after the whistle.
Melt jaggery in ½ cup of water, strain the syrup.
Add the jaggery syrup into the cooked dal, mix well and boil for a minute.
Mix the Coconut Milk Powder in 1½ cup of warm water and add to the dal-jaggery mixture.
Allow to simmer and thicken. Add the dry
ginger powder and cardamom powder and mix well. Remove from fire and
pour into a serving bowl.
Heat ghee in a pan, add the cashew nuts,
raisins and coconut bits. Fry till the nuts turn light brown.
Pour the payasam in the bowl. Serve hot or chill in the fridge and serve cold.
Payasam is a must in all our festivals in the southern part of the country, especially this payasam.
It is healthy, protein, iron rich dessert.
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